Sausage Stuffed Acorn Squash

3 medium acorn squash,
1 tsp salt,
1 pound bulk pork sausage,
1 small onion chopped,
3 small or 2 large apples diced small,
3 TBS butter,
sprinkle of cinnamon

Cut squash in half lengthwise, spoon out seeds, sprinkle with salt.
Place cut side down in baking dish and add 1/2 inch boiling water.
Bake, uncovered at 375 for 35 minutes and drain water.

In the meantime, cook sausage in large skillet over medium heat and add onion. Cook until sausage is brown and onions are a bit soft and cooked. Remove from heat, drain.
Mix softened butter with diced apples and add to sausage. Spoon sausage mix into squash halves. Sprinkle cinnamon lightly on top.
Bake uncovered, at 350 for 25 minutes or until tender.

TIPS: to cut the acorn squash more easily, pierce the uncut squash a few rimes with a fork or knife, place on microwaveable plate, and micro for 2 mins. This will soften the hide & make it easier to cut.

To eat, you can scoop out the squash & sausage mixture out of the shell and mash it/ mix it all together.

(Recipe from Mary G. with a couple modifications.) ❤ Christine Kasper

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IHOP Pumpkin Pancakes

2 eggs
1 1/4 cups buttermilk
4 Tablespoons butter, melted
3 Tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice

Preheat a skillet over medium heat. Coat pan with oil cooking spray.

Combine eggs, buttermilk, butter, pumpkin, sugar & salt in a large bowl. Use an electric mixer to blend ingredients.

Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients & blend with mixer until smooth.

Pour the batter in 1/4 c portions into the hot pan. Should form 5-inch circles.

When the batter stops bubbling & edges begin to harden, flip the
pancakes. They should be dark brown. This will take from 1 to 2 minutes.

Flip the pancakes & cook other side for the same amount of time, until dark brown.

Serves 3 to 4.

Source: Secret Recipe Forum

❤ Shelley Nordine

Guacamole and Hummus

Guacamole
Combine the following In a blender:

3-4 cloves garlic
1/2 tsp salt
1/4 tsp red pepper flakes
flesh of 2 avocados
8 Tbsp (1/2 cup) good olive oil
6 Tbsp lemon juice – best to use bottled lemon juice – sometimes fresh lemon juice is too acidic and the mixture won’t blend well.

Blend everything until very smooth – scraping down the sides of the blender frequently. If too thick, blend in more olive oil a little at a time, or use avocado oil for truly decadent richness!

Hummus
Warning: this is NOT a diet dish!

Place the following in a food processor:

2 cans garbanzo beans, drained
garlic to taste – I use lots (10-12 cloves) because I love it! You may want to start with 3-4 and work your way up
1/2 cup good olive oil (extra virgin, first cold press is best – this is important for the overall taste)
1/2 cup orange juice
3 Tbsp tahini *
2 Tbsp lemon juice
1 Tbsp tamari **

Heaping 1/4 tsp of each of the following:

ground corriander
ground cumin
ground ginger
paprika
ground mustard
ground tumerric
1/8 tsp garam masala or 5-spice powder (be careful with this stuff – it can overpower everything easily)

Blend all of the ingredients very well, stopping to scrape down the sides of the container occasionally. Try to make the mixture as smooth as possible… you can add more olive oil as you mix – drizzle it in through the top opening of the container as the processor is running.

Pour the mixture into a plastic tub, cover and let it sit in the refrigerator for a few hours or overnight to firm up a little. Or not… it’s okay if you’re in a hurry and don’t have time for this.

To serve, place in a flat bowl. Decorate with lots of pitted calamata olives and crumbled Feta cheese, and drizzle lots of olive oil over everything. Serve with pita bread wedges, pita chips, or other firm crackers, and encourage guests to scoop up the olive oil, olives and cheese in the process!

* Tahini is sesame seed “butter” – usually found with other nut butters in natural food sections. It can also be found in the Jewish or Mediterranean sections.

** Tamari is good quality soy sauce – much richer and stronger than ordinary soy sauce.

❤ Shelley Nordine

Pop-Overs

2 eggs
1 cup milk
¾ cup flour
½ teaspoon kosher salt (or half as much table salt)
3 tablespoons salted butter

Preheat oven to 450, then place a nonstick 12-well muffin tin on a middle rack to heat for five or so minutes while you mix the batter. Whisk together the eggs, milk, flour, and salt until it’s all mostly mixed (a few lumps are fine). Now cut the butter into 12 slivers, pop one piece into each well of the hot muffin tin, and return the tin to the oven until the butter is melted and foamy. Fill each cup half full with batter (use all the batter), then bake for 15-20 minutes (don’t open the oven door to peek before then) until the popovers are puffed and brown. Serve immediately, either alone or with more butter and syrup.

(I also wonder if a little cinnamon mixed in the batter would be good? or cinnamon and sugar sprinkled on top once they come out? could add herbs too to make them less breakfast-y and more dinner-y — mayble garlic? oregano? basil?)

❤ Kate Sherwin

Chicken & Spinach Pasta Bake

Ingredients:

8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, drained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt
½ t pepper
1½ c shredded mozzarella cheese

Directions:

Prepare  rigatoni according to pkg directions.  Spread oil on bottom of 11×17 in  baking dish; add onion in a single layer.  Bake at 375 for 15 minutes  or just until tender.  Transfer onion to large bowl, set aside.

Drain  chopped spinach well, pressing between paper towels.  Stir in rigatoni,  spinach, chicken, & next 4 ingredients into onion in bowl.  Spoon  mixture into dish & sprinkle evenly with shredded mozzarella  cheese.  Bake covered at 375 for 30 minutes; uncover & bake 15 more  minutes or until bubbly.

❤ Crystal Barnhill

Santa Fe Soup

1 1/2 pounds lean ground beef (I use shredded chicken- just boil and shred)
1 large onion
2 envelopes ranch-style dressing mix
1 envelope taco seasoning mix
2 cans shoe peg corn, drained
1 can black beans, undrained
1 can pinto beans, undrained
1 can kidney beans, undrained
1 can tomatoes, canned, undrained
1 can tomatoes with green chilies, undrained

Brown meat and onion (If using beef) until tender; drain. If using chicken, boil and shred when  cool.  Cook onions in a separate pan using a little bit of olive oil) Add all other ingredients,  and bring to a boil. Reduce heat and simmer for about 2 hours. Top individual  servings with grated cheddar cheese and a dollop of sour cream if desired.   Cilantro is also a good topper!

Or

After cooking your meat and onion, place all ingredients in crock-pot and simmer on low for  8 hours.

❤ Crystal Barnhill

Pumpkin Squares

30 oz can pumpkin pie mix
12 oz can evaporated milk
3 eggs
1 box yellow cake mix
½ cup melted butter

Preheat oven to 350. Lightly spray 9X13 Pyrex.

Mix pie mix, evaporated milk and eggs. Pet mixture in Pyrex.

Sprinkle dry cake mix evenly over pie mixture.

Pour melted butter over cake mix. Try to make it as even as possible so it doesn’t puddle too much.

Bake at 350 for 1 hour.

❤ Taylor Petithomme